Instructions:
Preheat oven to 350°F. Mix cookie crumbs, butter, and sugar in a bowl. Press into a 9-inch springform pan. (
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Bake crust for 5 minutes. Let it cool while preparing the cheesecake. (
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In a microwave-safe bowl, combine milk and chocolate. Heat in intervals, stirring until smooth. Set aside. ()
In a large bowl, mix cream cheese, sugar, cocoa powder, and vanilla until smooth. (
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Add eggs one at a time, mixing on low speed until just combined. Don’t overmix. (
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Stir in melted chocolate. Pour batter over crust. (
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Bake for 50-60 minutes until the center is almost set. Cool in the oven for 10 minutes with the door open. (
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Cool at room temperature for 1 hour, then refrigerate for 6 hours or overnight. ()
Top with cherry pie filling, whipped cream, and chocolate curls before serving. ()
Preparation time: 45 minutes
Cooking Time: 50-60 minutes
Servings: One 9-inch cheesecake
Calories: Not specified
Notes 
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For best results, chill the cheesecake overnight. ()
Use a water bath to prevent cracks. (
